Main
Mini Crunchwrap Supremes
40 minServes 6Nutri-Score D€€
D
40 min
40 minMini Crunchwrap Supremes
what you need
Ingredients
ground beef (browned)Meat500 g
taco seasoningSpices20 g
small flour tortillasBakery6 pieces- small corn tortillasBakery6 pieces
cheddar cheese (shredded)Dairy150 g
sour creamDairy120 g
lettuce (shredded)Produce100 g- tomatoes (diced)Produce2 pieces
onion (finely diced)Produce1 piece- jalapeño (finely diced)Produce1 piece
- cilantro (chopped)Produce15 g
lime (juiced)Produce1 piece- vegetable oil (for toasting)Pantry30 ml
saltSpices3 g
per serving
Nutrition
408kcal
- Carbs
- 32 g
- Proteins
- 22 g
- Fat
- 22 g
what you’ll use
Tools
Frying pan
Mixing bowl
Spatula
step by step
Method
- Step 1
Make the pico de gallo
- Dice the tomatoes, onion and jalapeño and chop the cilantro.
- Combine in a bowl with the lime juice and salt, then mix well.
- Step 2
Cook the beef
- Brown the ground beef in a frying pan over medium heat, breaking it up.
- Stir in the taco seasoning and a splash of water and cook until thickened.
- Step 3
Warm the tortillas
- Warm the flour and corn tortillas briefly in a dry pan so they fold without cracking.
- Step 4
Assemble the mini crunchwraps
- Spread sour cream on a flour tortilla and top with beef, cheddar, lettuce and pico de gallo.
- Place a corn tortilla on top and fold the edges of the flour tortilla over it to seal.
- Step 5
Toast the crunchwraps
- Heat a little oil in the pan and toast each crunchwrap seam-side down until golden and crisp.
- Flip and toast the other side, then serve hot.